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Cake with 2 countertops and 2 creams

Cake with 2 countertops and 2 creams


It is an anniversary cake, prepared on the occasion of 5 years of marriage :)
According to a recipe from the Practical supplement "Cakes"

  • Wheat:
  • 7 eggs
  • 7 tablespoons sugar
  • 7 tablespoons flour
  • 1 vanilla sugar
  • 2 tablespoons cocoa
  • Neck cream:
  • 200 ml of milk
  • 100 gr butter
  • 2 tablespoons sugar
  • 2 tablespoons flour
  • 1 esenta de rom
  • 150 gr ground walnuts
  • Cocoa cream:
  • 1 or
  • 200 ml of milk
  • 100 gr butter
  • 2 tablespoons sugar
  • 2 tablespoons flour
  • 50 gr chocolate
  • 2 tablespoons cocoa
  • Other:
  • 100 gr raisins
  • 300 ml fresh
  • chocolate candies

Servings: 8

Preparation time: less than 90 minutes

RECIPE PREPARATION Cake with 2 tops and 2 creams:

For the top, beat the egg whites with 3 tablespoons of sugar and vanilla sugar. Add egg yolks mixed with 4 tablespoons of sugar, then flour. Divide the dough in half, and add the cocoa in half. Bake for about 15 minutes.

Put the raisins to soak.

For the nut cream, mix the butter with the sugar, flour, rum essence and ground walnuts. Gradually add the milk and bring to a boil until thickened. Allow to cool, then add 50 g of raisins. I ground the walnuts in a coffee grinder. The walnuts became like a thick paste, and the consistency of the cream was like chestnut puree. And the taste is a bit similar due to the essence of rum.

For the cocoa cream, mix the egg with the butter, sugar, flour, broken chocolate. Allow to cool, then add 50 g of raisins.

Place the cocoa cream on the white top, then the cocoa top and the walnut cream. Cover with whipped cream and garnish.


Kiev cake incredibly tasty "Akilezna" - a very tender, airy and crunchy dessert!

Our team offers you a special Kiev cake recipe, which is prepared from 2 crumbly tops, a meringue top and vanilla cream. Gentle cream gives the cake a delicate and delicious taste, but the meringues - a crunchy texture. The cake has a very appetizing look and a perfect taste. Be sure to prepare this delicious cake, which simply melts in your mouth!

INGREDIENTS FOR CRUSHING DOUGH

-1 tablespoon of vodka or rum

-1 packet of baking powder

-400-500 g of flour (depends on the quality of the flour)

INGREDIENTS FOR BEZEA

-4 egg whites (I used 6 egg whites)

-1 glass of chopped walnuts or hazelnuts

-1 tablespoon potato starch (optional)

CREAM INGREDIENTS

-1 packet of vanilla sugar

-300-350 g of butter (you can use less)

-100 g of white chocolate (optional)

METHOD OF PREPARATION

1. marshmallow. Prepare the meringue from the given ingredients, add the chopped walnuts and mix carefully so as not to leave the egg whites. Bake the meringue in a single tray or place the meringues with a pastry bag. Bake the meringues at 100-120 degrees for 2-2.5 hours.

2. Crumbling countertop. Rub the cold butter with the sifted flour and baking powder. Rub the yolks with sugar and vodka.

3. Combine the flour mixture with the yolks and mix the resulting mass with the cream. The dough should be soft and lightly spread with the rolling pin.

4. If the dough obtained is too liquid, then add more flour, but be careful not to be too stiff. Divide the dough into 2 worktops and bake at 200 degrees for 7-10 minutes until golden brown (orient yourself according to the oven you have).

5. Carefully place the baked countertops on a plate, as they are very fragile (I used a shape measuring 22 * ​​30 cm, if you will use a larger shape, 28 * 34 cm, then you need to prepare the meringue from 6-8 eggs) .

6. Allow the countertops to cool.

7. Boiled cream. Boil 250 ml of milk. Beat 250 ml of milk with flour (the flour must be of good quality to obtain a successful cream).

8. Introduce the mixture into the boiling milk. Stirring constantly, bring the cream to a boil. The cream will be ready when it becomes more transparent and will be similar to the consistency of a puree.

9. Remove the cream from the heat and beat well with a whisk until the lumps disappear. If desired, you can add white chocolate.

10. Put the cream in a bowl, cover it with cling film and let it cool to room temperature or refrigerate.

11. Beat the soft butter with the powdered sugar and vanilla sugar until you get a fluffy mass. If desired, you can add a tablespoon of rum.

12. Beat the cold milk cream with the mixer and combine it with the butter mass. Beat with the mixer until you get a fluffy mass. The cream must be dense and aerated, in no case liquid.

13. Assemble the cake. Grease the first crumbly countertop with the cream obtained and place the meringue countertop or meringues on top (you can crumble them a little to fit more). Grease the top with cream and cover with the second crumbly top.

14. Decorate the sides of the cake with cream, pieces of meringue, countertop crumbs and almond flakes.

15. Although there are many preparation steps, this cake is very easy to prepare, if you make it in several stages. You can prepare the meringue a week in advance and keep it in plastic bags to keep it crispy. The next day you can prepare the crumbly countertops and boil the cream the third day and assemble the cake.

Our team wishes you good luck with your loved ones!


Preparation Chocolate cream for cake - quick recipe without eggs

In a saucepan (20 cm in diameter) I put water and sugar. I added 4-5 drops of vinegar and put the pan on medium heat. Vinegar has an anticrystallizing role (prevents sugaring). I brought the syrup to a boil and I timed it for 5 minutes (from the moment it started to boil). You will feel the aroma of vinegar in the air (at the end the cream will not have the taste or aroma of vinegar). I mixed occasionally.

After this time I added the chocolate pieces in the syrup (I used Nestle Desert but you can also choose other brands). I mixed the chocolate until it melted completely (still on the fire) and I brought the syrup back to the boil. From the moment it started to boil in the mass, I timed another 5 minutes. Ready! I obtained a fluid composition - creamy - a glaze.

I let the chocolate syrup cool for about 30 minutes (on the windowsill). I mixed occasionally. By cooling it thickens. It should NOT be mixed vigorously because it can turn into fondant (sherbet) - it whitens and crystallizes.


Chocolate cake cream

ingredients:

- 2 eggs
- 100g sugar
- 100g butter
- 50 g chocolate
- 1 sachet of vanilla sugar

On low heat, in a stainless steel bowl, melt the chocolate in which you sprinkled the vanilla sugar. In another bowl, still on the fire, beat eggs and caster sugar until hot. Let them cool a bit, then add the butter at room temperature (and melted) and the chocolate foam. Carefully incorporate them and pamper the cake top with this fine cream.

It's really easy to make one cake cream, and if you have two cake creams you can very well combine them. The taste will be sensational!

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How to mount a spiral cake with vertical tops?

This Spiral Cake was co-produced with Diana: she prepared the countertops and cream and I took care of the assembly and decoration. We have prepared everything at hand: the round worktop is placed on the plate, the spiral strips are waiting to be filled, the cream is ready. I took out 500 g of frozen raspberries, which I will use as such, and I also prepared my chocolate drops (you can use finely chopped bitter chocolate).

First I greased the round worktop with a 0.5 cm layer of cream. Then I chose a strip of countertop that I put on a long piece of baking paper and greased it with a layer of 1 cm of cream. I sprinkled it abundantly with raspberries and chocolate drops.

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane


Ingredient Tort birthday Milena

thin cocoa countertop:

  • 3 medium-large eggs
  • 1 pinch of salt
  • 75 grams of sugar
  • 20 grams of cocoa (hello, I only use cocoa De Zaan)
  • 50 grams of flour
  • 1 tablespoon vanilla extract / 1 sachet of vanilla sugar

dacquoise top with almonds and vanilla:

  • 100 grams of raw egg white (about 3 large egg whites)
  • 1 pinch of salt
  • 120 grams of sugar
  • 120 grams of almonds
  • 25 grams of flour
  • 1 tablespoon vanilla extract / 1 sachet of vanilla sugar

meringue top with walnut:

  • 6 large egg whites
  • 200 grams of sugar
  • 1 pinch of salt
  • 150 grams of roasted and ground walnuts
  • 30 grams of corn starch
  • 1 tablespoon vanilla extract / 1 sachet of vanilla sugar

chocolate cream with butter and mascarpone:

  • 300 grams of chocolate with 54% cocoa (choose a very good quality chocolate)
  • 300 grams of butter with 82% fat, soft
  • 200 grams of mascarpone
  • 1 pinch of salt
  • 1 tablespoon vanilla extract
  • 60 grams of finely chopped candied orange peel (optional)

cream device with Cointreau:

  • 6 fresh yolks
  • 150 grams of sugar
  • 100 ml. milk
  • 60 ml. Cointreau (or Grand Marnier or other liqueur of choice)
  • 1 pinch of salt
  • 1 tablespoon vanilla extract
  • 300 grams of butter with 82% fat, soft
  • 200 grams of mascarpone

glaze and decor:

  • 400 grams of chocolate with 54% cocoa
  • 150 grams of roasted walnuts
  • 60 grams of butter
  • 1 tablespoon cocoa butter (optional)
  • white chocolate coins (optional)
  • ganache of 100 grams of whipped cream and 100 grams of chocolate with 54% cocoa (optional)

How to prepare cocoa countertop for Milena's birthday cake

How could it be simpler, at the base of the cake I put a thin layer of sponge cake / cocoa roll. I showed step by step how to prepare such a countertop at simple roll top recipe, you will find there the preparation method also explained in video format. The only difference is that I used only 3 eggs and the rest of the ingredients adapted to their number, to get a thin countertop.

1. Therefore, the oven is already heated to 180 ° C and the composition prepared according to the instructions in the link above. I spread the obtained composition in a 42 × 34 cm tray (the oven tray I use), lined with baking paper. In order to be able to stretch the composition thinly and evenly, I used a flexible silicone spatula.

2. I immediately baked the top in the preheated oven at 180 ° C, at a medium height. I baked the top for 10 minutes or, as the case may be (depending on the oven), until it passes the toothpick test.

3. Allow the countertop to cool, then carefully peel off the baking paper and store on a flat surface, covered with a kitchen towel.

Milena birthday cake - how to prepare dacquoise countertop with almonds and vanilla

1. Preheat the oven to 160 ° C. Weigh the egg whites in a large bowl. Mix the finely ground almonds with the flour.

2. Beat the egg whites with the salt until they harden, then gradually add the sugar and continue beating until the sugar is completely dissolved. If you use vanilla sugar, add it at once with regular sugar.

3. Add the ground almonds, mixed with the flour, over the beaten egg whites with the sugar and mix well with a flexible spatula, with movements from bottom to top. If you use vanilla extract, add it together with the almonds.

5. In a tray identical to the one in which the cocoa top was baked, likewise, lined with baking paper, spread the dacquoise composition in a thin layer.

6. Bake the dacquoise countertop for 25 minutes, until it passes the toothpick test, turning slightly golden. Let it cool well on the baking paper, without peeling it off (it's very fragile), I told you about it at Cake Opera recipe, which has a similar countertop.

Milena birthday cake - how to prepare meringue top with walnut

1. First, fry / bake the walnut, as shown walnut and chocolate cake recipe. In the preheated oven at 180 ° C, put 300 grams of walnut kernel, spread on a tray and bake for 5-8 minutes. Attention, I baked 300 grams because I also used 150 grams for decoration! If you opt for another decor, you will only need 150 grams of core for the meringue top with walnut. After the walnut is cooked, rub it lightly in a dry kitchen towel and most of the shells will fall off.

2. Reduce the oven temperature to 150 ° C. After cooling, grind the walnuts and mix well with the starch. If you do not have a special nut machine and grind it in the robot, put the walnut in the grinding starch at once, it will absorb the walnut oils.

3. Put the egg whites in a large bowl, add the salt and beat them exactly as shown in the previous subtitle, about the dacquoise top: until they increase in volume only with salt, the sugar added gradually, etc. If you use vanilla sugar, it is added at the same time as regular sugar. After the sugar has completely dissolved, add the ground walnuts, mixed with the starch. If you use vanilla extract, add it at once with walnuts. Use a flexible spatula for perfect homogenization, mixing the composition with movements from bottom to top.

4. Spread the walnut meringue composition in an even layer, on baking paper, in a tray of the same size as the one used for the other two countertops.

5. Bake for 45 minutes - 1 hour in a preheated oven at 150 ° C. The tolerance is quite high, but it depends directly on the tastes of the cake maker: if you want a crispier top, let it dry well. I left it for about an hour and 5 minutes.

How to prepare cream apparatus with Cointreau - Milena birthday cake

1. In a large bowl, put 6 egg yolks (they will remain from the separation of the eggs for the meringue and walnut top). Add milk, salt, vanilla and sugar.

2. Beat the yolks with the pear-shaped target, mix with the sugar and milk. Gradually add Cointreau or another favorite liqueur. If you are making the baby cake, replace the liqueur with milk.

3. Put a saucepan of water on the fire. Choose a pan of a size that allows the bowl of yolks to be placed on top of it, without its bottom touching the boiling water (bain-marie). After the water boils, reduce the heat and place the bowl with the yolk composition on top of the pan. Stir continuously with the pear-shaped target, insisting especially on the bottom and edges. The cream should heat up gradually and evenly, not turn into an omelet.

4. The target temperature at which the steamed yolks are to be brought is 72 ° C, as shown below. Thus, they are at the same time cooked but also safe for health, eliminating the risk of salmonella contamination. If you do not have an instant reading thermometer, appreciate if the cream base is ready if it has warmed up and if it coats a spoon nicely, as I showed at English cream recipe. As soon as it has reached this stage, the cream is removed from the steam and allowed to cool well.

5. Once cooled, the cream should have a melted chocolate-like consistency.

6. Add the soft butter and mascarpone to the cream at room temperature. It is very important that they are not cold, all ingredients must have a close temperature, otherwise there is a danger of separation.

7. Mix the cream at high speed until it increases in volume and becomes frothy (about 3-4 minutes).

This is what the cointreau cream looks like when it's ready, only good to use.

Preparation of chocolate cream with butter and mascarpone for Milena's birthday cake

1. Break the chocolate into pieces, place in a heat-resistant bowl and let it melt slowly, over a bowl of boiling water. Once the chocolate has melted evenly, take the bowl off the steam and let it cool.

2. Beat the butter, mascarpone, salt and vanilla with the mixer on high speed until a frothy cream is obtained.

3. When the chocolate is cooled enough to be neutral to the touch of a finger, begin to add spoon by spoon to the composition of butter and mascarpone, while mixing vigorously.

4. Continue until all the chocolate is incorporated. Finally, add the candied orange peels, finely chopped as much as possible (only if you choose to use them). Mix a little more and the cream is ready to use. Be careful, I have not put sugar in this cream, if you find it insufficiently sweet, you can add finely ground powdered sugar, 30-60 grams. Mix a little more and taste, stopping when you find the cream quite sweet. If you find it too soft, put it in the fridge a little and mix for another minute before filling the cake.

Milena birthday cake assembly

1. I assembled the cake in the same tray in which I baked it, because I needed a large cake, from which I could take out 40 portions. First, I placed the cocoa top in the tray, then I leveled the chocolate cream in a layer as even as possible.

2. After the layer of chocolate cream followed the meringue top with walnuts. It cracked a little, but it doesn't matter. It is only important that the layers adhere well to each other and be as straight as possible, so that the slices look beautiful, that is the beauty of a layered dessert.

3. Over the layer of walnut meringue, I added the cream of the device with Cointreau and leveled it as best as possible.

4. The last layer added was the dacquoise top, which I placed on top of the cream using baking paper, lightly pressed with my palms and then peeled off the paper.

I wrapped the tray well and put the cake in the fridge overnight, before finishing and slicing it.

Milena birthday cake, icing, portioning and decoration

1. For the cake decoration, I also used a chocolate ganache (you can use it or not, it's your choice) for which I melted the chocolate (54% cocoa, 100 grams) in 100 grams of whipped cream. I let the composition cool to room temperature, then put it in the fridge (minimum 3 hours or overnight). I beat it with the mixer until it became frothy and light in color.

2. After the cake cooled perfectly, the first thing I did was to straighten the edges perfectly. I did this with a sharp knife with a long blade, which I heated in boiled water and wiped with a napkin after each new cut. After straightening, I was left with a cake of 40 × 32 cm and a height of 6 cm.

3. I melted 400 grams of chocolate with 54% cocoa and 60 grams of butter in a bain-marie. After they melted and blended perfectly, I added the cocoa butter. It can be found in health food stores and has the role of making the chocolate icing more stable (it will not melt so easily) and more glossy, but if you don't have it, just skip it.

4. I added 150 grams of fried walnut, crushed with a knife, to the melted chocolate.

5. I mixed and immediately poured the walnut icing over the cake, spreading it with a spatula over the entire surface. I put the cake in the fridge to harden the icing.

6. After the icing hardened, I measured with a ruler and cut the cake into 4 cm slices. on the longer side respectively at 8 cm on the shorter side. I thus obtained 40 slices of 4 × 8 cm, which I decorated with the chocolate ganache poured with a round, unstriped posh, and with white chocolate coins.

And… I barely had time to take pictures of him, because Vukomir quickly packed it (it fit perfectly in two big cake boxes, 20 portions each) and left with him! An hour later, there was nothing left.

Lists of ingredients adapted for a round cake with a diameter of 26 cm:

thin cocoa countertop:

  • 2 small eggs
  • 1 pinch of salt
  • 40 grams of sugar
  • 12 grams of cocoa (hello, I only use cocoa De Zaan)
  • 35 grams of flour
  • 1 tablespoon vanilla extract / 1 sachet of vanilla sugar

dacquoise top with almonds and vanilla:

  • 42 grams of raw egg white (about 3 large egg whites)
  • 1 pinch of salt
  • 50 grams of sugar
  • 75 grams of almonds
  • 12 grams of flour (1 tablespoon grated)
  • 1 tablespoon vanilla extract / 1 sachet of vanilla sugar

meringue top with walnut:

  • 3 large egg whites
  • 120 grams of sugar
  • 1 pinch of salt
  • 75 grams of roasted and ground walnuts
  • 18 grams of corn starch
  • 1 tablespoon vanilla extract / 1 sachet of vanilla sugar

chocolate cream with butter and mascarpone:

  • 125 grams of chocolate with 54% cocoa (choose a very good quality chocolate)
  • 125 grams of butter with 82% fat, soft
  • 85 grams of mascarpone
  • 1 pinch of salt
  • 1 tablespoon vanilla extract
  • 30 grams of finely chopped candied orange peel (optional)

cream device with Cointreau:

  • 3 fresh yolks
  • 80 grams of sugar
  • 40 ml. milk
  • 25 ml. Cointreau (or Grand Marnier or other liqueur of choice)
  • 1 pinch of salt
  • 1 tablespoon vanilla extract
  • 140 grams of butter with 82% fat, soft
  • 100 grams of mascarpone

From the above quantities you should get a round cake 26 cm in diameter. It can be divided into 12-14 portions and you can decorate it as you like. May it be useful to you!


Cake with 2 countertops and 2 creams

Cake with 2 countertops and 2 creams from: eggs, sugar, flour, cocoa, vanilla essence, nuts, butter, milk, rum essence, raisins, whipped cream.

Countertop ingredients:

  • 6 eggs
  • 6 tablespoons sugar
  • 6 tablespoons flour
  • 1 vanilla essence
  • 2 tablespoons cocoa

Walnut cream ingredient:

  • 100 g ground nuts
  • 100 g butter
  • 200 ml of milk
  • 1 tablespoon sugar
  • 1 tablespoon rum essence
  • 1 tablespoon flour

Cocoa cream ingredient:

  • 200 ml of milk
  • 1 or
  • 1 tablespoon sugar
  • 100 g butter
  • 1 tablespoon flour
  • 1 tablespoon cocoa
  • 100 g raisins
  • 2 essences of rum

Syrup ingredient:

  • 100 ml of milk
  • 1 tablespoon sugar
  • 1 tablespoon rum essence

Ornate ingredient:

  • 300 g cream
  • 2 tablespoons cocoa
  • 100 ml of water
  • 2 tablespoons sugar

Countertop preparation method:

Rub the yolks with the sugar, flour, beaten egg whites, then divide the composition in two and a half chicken vanilla, and in the other cocoa. Pour the cocoa composition into a cake pan greased with butter and lined with flour and bake for 15 minutes.

After it has cooled, take out the cocoa top on a plate and bake the one with vanilla. During this time, prepare the walnut cream: mix the ground walnuts with the sugar, flour, rum essence, butter and milk, boil everything over low heat until it thickens.

While it's on the fire, always mix the cream so that it doesn't stick and then set it aside to cool. Then prepare the cocoa cream: beat the egg with the sugar, add the milk, flour, butter and cocoa and boil the composition over low heat, stirring constantly, until it thickens.

Cake assembly mode:

Place the vanilla top on a plate, syrup it with boiled milk syrup, sugar and rum essence, spread the cocoa cream, sprinkle half of the raisins previously soaked in rum essence, then put the cocoa top in syrup with the same milk syrup , sugar and essence, spread the walnut cream, sprinkle the remaining raisins and coat the cake with cream.

Then boil the water with the sugar and cocoa until you get a thick syrup that you will use to decorate the cake. Let the cake cool for 2 hours but I advise you to leave it for tomorrow because it will be better!

Cake with 2 countertops and 2 creams